BIZZY BAKES

I have a 12 inch cast iron skillet which I love but I hesitate to use because it is heavy. It is also not easy to take out of its designated storage place. It seems like too much, usually, to use. Tonight, I was happy to do that.  It always amazes me how when I am tired, something like this is overwhelming. The lure of this German Apple Pancake pushed my hesitation aside. I lugged the pan out and once it was on the burner, I knew, I could leave it there until my husband came home when he would move it to the oven. For, what I consider an ugly pan, it seems to perform miracles. A side story. When I was a newlywed, we were given some cast iron pans which I never used.  Finally, I gave them away.  I considered them ugly, heavy and of no use.  Little did I know that cast iron pans cook like a dream.  How foolish youth can be.  It is easy to maintain. So far, everything, I have tried, cooks in it beautifully. If I needed to hit someone on the head...

Mark Bittman has been a favorite for quite a while.  I find his breezy style and openness to substitutions refreshing.  I make chicken once a week and this seemed like a good recipe for an interesting poultry dish. Parsley Roasted Chicken Cutlets - adapted from Mark Bittman  Ingredients: 1 teaspoon minced fresh parsley leaves, plus a little more for garnish 1 tablespoon olive oil 1/4 cup gluten-free flour. I used soy. salt and pepper to taste 2 boneless chicken cutlets, rinsed and patted dry 1/2 cup vegetable broth  Method: Preheat the oven to 450 F.  Mix together the parsley, salt, pepper and flour.  Heat a cast iron skillet with olive oil When it is hot, dredge the chicken in the  s easoned flour mixture. Add chicken to the pan, and brown for a minute or so on each side.    Add the vegetable broth and place the pan in the oven.   Roast the c...